Thanks Frances and Robin for a fabulous evening last night. I cant wait to make your delicious beef in Ale Casserole you made for us, thanks also for the recipe. I’m going to adapt your recipe below for my new pressure cooker, then I’ll add my own extra notes to this recipe afterwards.
This recipe serves four.
Ingredients
- 2 tablespoons sunflower oil
- 700 grams Diced Beef (Waitrose Mini Diced Beef)
- 2 large onions, sliced thickly
- 2 tablespoons light brown sugar
- 1 tablespoon plain flour
- 2 tablespoons balsamic vinegar
- 500ml Strong Pale Ale
- For the accompaniment
- 2 tablespoons creamed horseradish sauce
- 1 tablespoon fresh thyme leaves, finely chopped
- Pre-heat oven to 150C
- Using a large ovenproof and flameproof casserole dish with a lid
- Heat 1 tablespoon sunflower oil and lightly brown the beef in small batches (2-3 for each batch)
- Transfer each batch onto a plate and set aside
- Heat 1 tablespoon of oil and add the thickly sliced onions
- Saute over a low heat for 6-7 minutes until softened
- Add the sugar, flour and Balsamic vinegar to the onions and stir over a high heat for 2-3 minutes
- Pour the ale over the onions and stir until it reaches the boil
- Add the beef to the the onions
- Season to taste
- Bake in oven (with lid) for 1 1/2 – 2 hours, or until the meat is very tender and the cooking liquid has reduced to a syrupy consistency
- Stir the creamed horseradish sauce and the chopped thyme leaves for an accompaniment
- Serve with Creamy mashed potato and long stemmed steamed broccoli
Very tasty – Thanks Robin 😉
Filed under: Beef • Complete Dinners • Friends Best Recipes • New Recipes - Anita Must Make • Pressure Cooker Meals
